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Friday, September 4, 2009

Uptown Hoe Cakes with Roasted Red Pepper Sauce - Foodie Friday

From the kitchen of One Perfect Bite...If you are looking for something unusual to serve for breakfast or brunch, I think you'll love this recipe. These thin and savory pancakes are packed with flavor and take grandma's hoe cakes to another level. They are made with corn in several guises, but the real flavor boost comes from the roasted red pepper sauce that is served with them. The recipe is similar to the one that is used at the Wishbone Restaurant in Chicago. The hoe cakes are very simple to make and everything, except the addition of egg whites, can be done the day before you plan to serve them. This batter is probably thinner than most you have worked with, but it will make lovely little cakes. The instructions I have call for making pancakes that are two and one-half inches in diameter and I do do that when I'm not rushed. When time trumps intent, I opt for standard size pancakes. The red pepper sauce comes together in minutes and has the added advantage of being wonderful with plain grilled chicken. In case you're wondering why these are called hoe cakes, they got the name because they were originally cooked on the flat of a hoe over an open fire. Here's the recipe sans the hoe.

Directions:
1) To make sauce: Combine wine and shallots in a saucepan and reduce by half over medium-high heat. Add cream and cook until reduced by half. Lower heat to medium-low and whisk in butter a piece at a time, until it emulsifies. Whisk in pureed bell pepper. Keep sauce warm over very low heat. If it separates, it can be whisked together again.
2) To make the hoe cakes: Mix flour, corn meal, sugar, 1/4 teaspoon salt, baking powder and baking soda in a bowl. Place buttermilk, egg yolks, tabasco sauce and butter in a second bowl. Whisk to combine. Stir in creamed corn, corn kernels, green onions and bread crumbs. Add flour mixture and stir just to blend. Beat egg whites with a pinch of salt until stiff peaks form. Fold into batter.
3) Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Pour or spoon in batter to form cakes in 2-1/2 inches in diameter. Cook until bubbles form on top, 2 to 3 minutes. Turn cakes and cook until they spring back when touched, about 1 to 2 minutes. Repeat with remaining batter, adding more oil as necessary. Keep warm in a low oven or serve immediately drizzled with some sauce. Yield: 32 hoe cakes.

I have always wanted to try a hoe cake--if it has cornmeal in it, I know I will like it. I've got dessert to go with your breakfast posted at my place :) ps--thanks for the info on the name origin--very interesting!

Oh that is one perfect bite! Hoe cakes have long been served at southern tables. Also popular is the hot water corn cake. You can make some delicious bites with cornmeal, but then everything you share with us looks so good.Happy Twirls

Hi Mary, yes, I have 7 gorgeous quarts of tomatoes. I just returned from my sister's house today and we made four more crock pots of sauce. One of those crock pots is mine. it is cooking away as I comment here. I will go back this evening to help can the sauce. My sister lives right across the mountain from me. I can see her house from my deck. It is one mile. Another sister is my backyard neighbor and another sister lives in town about 17 miles from here. We are so lucky to live near each other.

Those hoe cakes sound so good. I must try them. All the ingredients have to be good together. The sauce sounds yummy to. Your photo should win an award. LOL. I happened to have several red peppers right now.

Barbara, the bread crumbs should be added at the same time you add the green onions. I've adjust the directions to reflect that. Thanks for pointing out the omission. Have a great day. Blessings...Mary

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